Eurostar is transforming its onboard dining experience with the introduction of a groundbreaking culinary collaboration. For the first time in high-speed rail history, three renowned chefs and beverage experts are joining forces to deliver a unique gastronomic experience to Eurostar Premier passengers, starting on November 4th.
This shift in Eurostar’s culinary approach coincides with the introduction of the rail operator’s new service classes: Eurostar Standard, Eurostar Plus, and Eurostar Premier.
The trio of culinary stars includes two Michelin-starred British chef Jérémy Chan, acclaimed French pastry chef Jessica Préalpato, and natural wine specialist Honey Spencer. Together, they are reshaping Eurostar’s onboard menu with a focus on fresh, seasonal ingredients sourced from across Eurostar’s route network. Their collaboration aims to create an indulgent and environmentally friendly dining experience for travellers.
Eurostar CEO Gwendoline Cazenave shared her enthusiasm for the new partnership: “By reinventing the onboard culinary experience, making it more innovative, daring, and environmentally friendly, Eurostar is presenting itself as a destination in its own right. Our new gastronomic offer aims to transform each journey into a unique experience, where the indulgence begins as soon as you board.”
A New Generation of Chefs
Jérémy Chan, the Executive Chef of Ikoyi in London, brings his distinctive culinary flair to Eurostar’s main courses and amuse-bouchées. Known for his use of locally sourced ingredients and bold flavour combinations, Chan’s creations are a reflection of his globally inspired approach, which earned Ikoyi two Michelin stars and a spot in the 2023 World’s 50 Best Restaurants list.
Jessica Préalpato, one of the world’s top pastry chefs, is responsible for the dessert selection. Préalpato champions natural ingredients such as ancient grains, unrefined sugars, and plants, reflecting her philosophy of creating desserts that are both innovative and wholesome. In 2019, she was named the World’s Best Pastry Chef by the prestigious World’s 50 Best, and she continues to push the boundaries of traditional patisserie.
Honey Spencer, a British sommelier and co-owner of Sune, has curated the wine and champagne selection. Known for her expertise in sustainable and organic wines, Spencer has worked at some of London’s top restaurants and is recognised as one of The Drinks Business’s 50 Most Influential Sommeliers in London.
Together, this culinary team harmonises their styles to create a cohesive dining experience for Eurostar passengers, where each course is thoughtfully paired with wines that reflect the menu’s bold and natural approach.